About 10 years ago my husband gave me The River Cafe Cook Book by Ruth Rogers and Rose Gray for Christmas, and to this day, it's one of my favorites. During the fall and winter months, one of my go to dinner party recipes is my slightly adapted version of the Roasted Whole Veal Shank (Shinco Arrosto). But full credit goes to Rogers & Gray for this delicious version of osso bucco. —jvcooks
olive oil, plus more if needed
cross cut veal shanks (osso bucco)
sea salt and freshly ground pepper
celery stalks, chopped
yellow onion, chopped
fresh thyme leaves
1 1/2 cups
dry white wine
can diced plum tomatoes
1 1/2 cups
2 to 3
carrots, peeled and roughly chopped
zest from one lemon
In This Recipe
In a heavy sauce pan, heat olive oil and brown shanks on all sides. Take the time to really brown the shanks well so your left with all those flavorful brown bits in the pan. Remove shanks from the pan and season well with salt and ground pepper.
Add celery and onion to the pan and cook until soft. Add the thyme and cook a few more minutes. Turn the heat to high and add the white wine. tomatoes and stock, and bring to a boil. Make sure you scrap up all the brown bits at the bottom of the pan with a wooden spoon. Lower the heat to a simmer and return veal shanks to pan. Cover the pan and cook at a slow simmer for approximately 2 hours or until the meat is falling away from the bone.
About 20 minutes before the veal shanks are done, add the carrots.
Mix the chopped parsley and lemon zest and set aside. This is referred to as gremolata, but I do not care for raw garlic so I have omitted it. But please feel free to add some if you like.
Serve veal shanks with pan juices and vegetables and sprinkle with gremolata. Don't forget to serve with a spoon to get all that yummy marrow!
My true passion is anything that centers around food and cooking. I love to entertain and cook with family and friends. A juicy summer tomato sprinkled with sea salt is my idea of the perfect food and though I have tried it many times, I just can't get myself to like coconut. Braising is my cooking method of choice and I love salt! I prefer to cook then to bake, but regardless, I just love to be in the kitchen. I live in Manhattan with my husband and two children.
For more about Jennifer Vogliano, check out the Behind Food52 Page.